Provide responsible service of alcohol

Pricing

AUDIn Stock
Online (eLearner) resource: $30.00 Add To Cart
Preview
  • PDF thumbnail

Description

This course describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is served and sold, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is served and sold, including all types of hospitality venues, retail liquor outlets and wineries, breweries and distilleries.

This course applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licenced premises. Those selling and serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management. It is a requirement by TAFE SA that all persons completing on-line courses provide Proof of Identity. When you undertake this course you will be asked to read the requirements carefully. All requirements MUST be met.

Support for graduates of Provide Responsible Service of Alcohol Responsible Service of Alcohol is a skill that requires many years of participation in the Hospitality Industry to perfect. TAFESA provides an ongoing support person to assist. This person is available to you via Skype, Email or Telephone. Your support persons details will be made available on enrolment.

Classifications

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHFAB002: Provide responsible service of alcohol

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1971

ISBN: 978-1-74282-234-1

TAFEshop Catalogue: PM15.1035

TAFEshop Catalogue: 1155

TAFE SA

Related Resources


Serve food and beverage

This course describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a casual dining setting. It covers fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage and to complete end of service tasks.

Higher order service techniques, required by senior food and beverage attendants, are covered by the course “Provide table service of food and beverage”.

This course applies to hospitality organisations which operate food and beverage outlets including hotels, clubs, cafes, and coffee shops. Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol. The course applies to operational food and beverage attendants who work with very little independence and under close supervision. This course should be taken in conjunction with the course “Use hospitality skills effectively”.

Online (eLearner) resource$30.00

Prepare and serve espresso coffee

This course outlines the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians.

This course applies to any hospitality organisation which serves espresso coffee beverages including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision.

Preparation of coffee beverages using other methods is covered in “Prepare and serve non-alcoholic beverages”.

Online (eLearner) resource$30.00

Clean and tidy bar areas

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses and to safely dispose of waste.

This unit applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. It applies to people who work with very little independence and under close supervision including those commonly known as "bar useful". It can also apply to bar attendants. 

online (eLearner) resource$30.00